Learn how to make uppu seedai recipe and vella seedai recipe with full video and step by step pictures for gokulashtami. Gokulashtami recipes. With tips and tricks for seedsi not bursting and prepare perfect seedai at home!
I am making Uppu seedai and vella seedai for the first time for Gokulashtami. This has been always a nightmare as I am so afraid of bursting of seedai… Thank God it didn't this time. Before this,3 years back I had that experience. After that I had never thought of attempting. Now I thought its high time to attempt again, thanks to the blog world, seeing all the seedai recipes around, I too got confidence that I will get it right too.

I always missed my mom’s seedais after marriage. Terribly missed. I now know the trick, I will not even wait for the festive days,will make this now and then when ever I feel like eating this. Its been some 4-5 years since I had home made seedais.
For preventing seedai from bursting, the trick is to let the steam that builds up while frying to escape. By rolling it not so smooth and letting some cracks here and there. If the water content is more or you roll it too tight and smooth, the seedai may start bursting.

How to make uppu seedai, full video :

WARNING : For saftey, be at safe distance after dropping the seedais in hot oil.

Ingredients

Method

Soak the rice for at least 2 hours and drain the water,spread it in a clean cloth to absorb the excess water.

Grind it to a fine powder in a mixer.

Sieve the flour(you can add the remaining coarse rice to the next batch grinding).

Heat a pan and fry the flour in medium flame until you see steam coming out from the flour. Just for a minute to say approximately.

Fry the urad dal in medium flame with stirring every now and then until golden in colour. Cool down completely and grind to a flour. Sieve it and store in an airtight container to use in various snacks.

Give a fry for coconut gratings too. Just fry till excess moisture is gone. Now sieve again both the roasted flours together.

Mix rice flour,urad flour,coconut gratings,sesame seeds, melt butter ,asafoetida and salt well.Add water and make it to a soft pliable dough.

Take small pinch and make into ball,try not to make it perfect round or not to give pressure while rolling. Do it gently.

Repeat until you finish all the dough and arrange in a news paper or dry clean cloth.Let it be for 15 minutes.

Heat oil in kadai and add the seedais. For safety stand away from the stove for the first batch.Divide and cook in 3-4 batches.Cook in medium flame. stir in between to ensure even cooking.

Cook until the shh…sounds ceases.Drain in paper towel.Store in airt tight container after cooled down. The flavour is in its best when eaten from the next day.

Crisp and flavourful seedai,ready to munch on…..

My mom makes Vella seedai very well,though I could not get it that good, I managed to get unbroken seedais. Excuse the colour . I add less jaggery. If you are sweet toothed you can increase the jaggery quantity.

Method

Prepare rice flour as mentioned above and repeat the same process in roasting both the flours and coconut grating. Also sieve together the flours as mentioned above.

Heat jaggery with 1/4 cup water and boil until it dissolves.

Filter it to remove any impurities.

Now mix the flour,coconut,jaggery syrup,ghee,sesame seeds well and then add water if needed to make a dough

.

Make goose berry sized balls and arrange in a dry clean cloth spread or in a news paper. Give 15 mins standing time.

Deep fry in low flame to ensure cooking inside properly. Stir in between.Drain in paper towel and store in airtight container after it cools down completely.

We make two stick like seedais are called ‘pallu seeda’ just like lolli pop, krishnar will eat it as he is a baby with no teeths.We usually leave it near the krishnar in pooja place. Though my paati makes with both uppu and vellam I made only with vellam dough ;)

Notes

Tips for avoiding seedai burst: Do not roll tightly with pressure, do not roll smooth. Do not shape perfect round shaped.

Also the dough should be crumbly (still if you gather, it should hold shape), not like a heavy paste.

Make sure you sieve the flours properly.

Add generous asafoetida in uppu seedai as it is the main flavour in the seedai.

After sieving, do not waste the coarse rice, You can use it while grinding second batch or even for drawing maakolam.

Do not add butter more than mentioned, otherwise it will dissolve in oil.

Let the seedais have some cracks so that steam escapes from the seedai which prevents bursting.

Do not fry the rice flour until it turns in colour. Just heat it up. That's enough.

You can add a tsp of coconut oil while making the dough for extra flavour. But reduce butter accordingly.

Adding coconut grating enhance the flavour. The seedais smell and taste best from the next day…

The colour of the seedai will be in lighter side if you reduce urad dal flour. If you add more the colour will turn darker.

Just roast the flours lightly as mentioned without changing the colour.

All blogs r loaded wid seedai recipes..Though I love 2 eat it I never attempted making them...I loved that light golden color of ur seedai raaji..just perfect..:)I wish I stayed near so that atleast you would have felt sending a pack for me..;) wat say??

wonderful post...just felt my presence in your kitchen.as always your clicks are mesmerising.Need a help would like to know whether the raw rice flour can be replaced by the readymade idiyappam flour we get in the shops.I am tempted to try this recipe,

Mouthwatering recipes! Very clear explanations from you. I would like to try uppu seedai very soon.In this uppu seedai recipe,you have given measurement of raw rice=1 cup.Can you please say what is the measurement of 1 cup(in ml) in this recipe? According to that i can add other ingredients too.Expecting your reply so eagerly to try for it immediately.Thanks.

Hi,Wonderful tips..just like I remember - my paati telling me when I use to help her out as a kid...:) had a doubt..can i use ready made normal rice flour? will it work? also can i avoid coconut in 'uppu seedai'? will it still turn out fine? Btw your badusha recipe was awesome! Tried for my kids 3rd birthday and he loved it..Made the day truly special!

chanced upon ur website while searching for eggless Blueberry muffins and I tried the Uppu seedai today. Followed ur recipe to the T and they turned out to be awesome. I'm a gujju married to Tanjore marathi and my FIL complimented me for this....even said he would call and tell his sisters (who are like in their 80s) that his daughter in law made seedai for the first time and they were delicious...My next attempt would be Baadusha, garlic and stuffed buns ...Love the way for each step u include a picture to we know exactly how the recipe should look like and Awesome photography there!!!!!Jayel